1. After the oil in the pot is hot, first put in the dried pepper shreds, stir fry until the color is dark to release the hot taste, and then put in the onion, ginger, star anise and pepper to stir fry.
2. Add the chicken and stir fry.
3. In the process of frying, the chicken will produce some water, so it is not necessary to continue to stir fry.
4. Stir fry until you can't see the water in the pot, and you can hear the crackling sound of the frying, which means that the water has been drained by the dried chicken.
5. Add a few drops of hot water, pearl chestnut, salt, raw soy sauce, old soy sauce, sugar, Huadiao wine and rice vinegar that haven't been used for chicken, cover the fire and boil them over medium heat (add more water, thousands of rolls of meat and thousands of rolls of fish, let the chicken boil and boil thoroughly, and finally the soup must be condensed to taste good, which is very important).
6. When the soup in the pot is concentrated, mix it with green peppers. When you can smell the fresh green peppers, turn off the heat and leave the pot.